Best Lamb Demi Glace Recipes

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HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE



Herb Encrusted Rack of Lamb with Port Demi-Glace image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

2 (8 bone) lamb racks
1 tablespoon olive oil
2 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh thyme
1/4 cup chopped fresh oregano
Salt and pepper
Salt and pepper
Potatoes, recipe follows
Port Wine Demi-Glace, recipe follows
4 potatoes, peeled
1 bulb garlic, roasted
Salt and pepper
1 cup port wine
2 cups veal stock
Salt and pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
  • Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
  • Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
  • In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.

LAMB OSSO BUCCO WITH RUSTIC LAMB DEMI-GLACE



Lamb Osso Bucco with Rustic Lamb Demi-glace image

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 18

4 pre-cut lamb osso bucco (from local butcher)
Salt and freshly ground black pepper
4 tablespoons olive oil
2 large carrots, peeled and chopped into1/2-inch squares
2 ribs celery, roughly chopped into 1/2-inch pieces
2 medium yellow onions, roughly chopped into 1/2-inch pieces
3 garlic gloves, crushed
1/4 cup tomato paste
1 cup red wine
1 gallon Lamb Stock, recipe follows
2 tablespoons fresh thyme leaves
2 pounds lamb bones or 1 cup lamb base
1 large carrot, roughly chopped into large pieces
1 rib celery, roughly chopped into large pieces
1 large onion, roughly chopped into large pieces
2 gallons cold water
Salt and freshly ground black pepper
2 bay leaves, optional

Steps:

  • Preheat oven to 275 degrees F.
  • Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on stove top. Carefully place the osso bucco in the hot roasting pan and sear all sides, until nicely browned. Once seared on all sides, remove from pan and set back onto plate. Using the same pot with the lamb drippings in the bottom, add carrots, celery, onions, and garlic. Saute for approximately 10 minutes using a wooden spoon to scrape the lamb drippings off the bottom of the pan and to caramelize the vegetables. Once caramelized, add tomato paste, coat the vegetables with the paste, and brown slightly, about 5 minutes. Add the red wine to deglaze the pan, scraping the drippings off the bottom of pan using a wooden spoon. Reduce the wine by half and add the Lamb Stock and thyme. Season with salt and pepper. Place the seared osso bucco back into the pan. Change to high heat and once the stock starts to boil, put roasting pan into the oven. Cook the osso bucco for about 2 hours until it is fork tender, almost falling off the bone. You will want to turn the osso bucco every half hour so that it cooks evenly and does not burn on the bottom.
  • When finished, take the lamb out of the sauce and set aside. In a blender, blend the sauce until the vegetables are pureed. Place about a 1/4 cup of sauce into the bottom of each serving bowl, top with osso bucco and drizzle with a little more sauce. It is best served with roasted carrots, onions, and potatoes.
  • Preheat oven to 400 degrees F.
  • In a large roasting pan, roast lamb bones in the oven until dark brown. On a sheet tray, roast carrots, celery, and onion in the oven until browned as well. Place the bones and vegetables in a 4-gallon stock pot. Add 2 gallons cold water, salt and pepper, and bay leaves, if desired. Bring to a boil over high heat and then turn down to a simmer over medium-low heat. Simmer for 4 to 5 hours to get the best results.
  • If using lamb base, roast vegetables as explained above. In a 4-gallon stock pot, add 2 gallons water and whisk in lamb base. Add the roasted vegetables and bring to a boil. Turn down the heat to medium-low and simmer for approximately 1 hour.

LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE



Lamb-Stuffed Cabbage with Red Wine Demi-Glace image

This is not a traditional Irish dish, but it uses standard Irish ingredients in a modern way. It has become one of the most popular dishes on the menu at The Irish Rover.

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 20 rolls

Number Of Ingredients 23

1 tablespoon olive oil
2 ounces red onion, diced
1 teaspoon chopped garlic
1/2 cup red wine
1 tablespoon beef base
1/2 teaspoon white pepper
3 ounces cornstarch
2 medium heads green cabbage
2 pounds ground lamb
3 ounces shredded Cheddar
1 ounce whiskey
1 ounce red wine
1 1/2 cups breadcrumbs
1 tablespoon chopped garlic
2 1/2 ribs celery, finely diced
2 large eggs
1 1/2 red bell peppers, finely diced
1 green bell pepper, finely diced
1 shallot, finely diced
1/2 large yellow onion, finely diced
1/2 bunch scallions, thinly sliced
Fine salt and freshly ground white pepper
2 sticks (1 cup) butter, melted

Steps:

  • For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat.
  • Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm.
  • For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F.
  • Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves.
  • Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated.
  • Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour.
  • Spoon the demi-glace sauce over the cabbage rolls.

GRILLED NEW ZEALAND LAMB RACK WITH FIVE SPICE ROOT VEGETABLE GRATIN AND STAR ANISE DEMI GLACE



Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace image

Provided by Ming Tsai

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 29

1 tablespoon black peppercorns, plus ground pepper
1/4 cup Dijon mustard
1/4 cup soy sauce
1/2 cup red wine
2 sprigs thyme
1/4 cup finely chopped garlic
1/2 cup canola oil
2 lamb racks, about 1 pound each, chine bone removed
2 tablespoons chopped chives, for garnish
1/2 cup fennel bulb, julienned
1 small onion, julienned
1 tablespoon minced garlic
1/2 cup parsnip, diced 1/4-inch
1/2 cup sweet potato, diced 1/4-inch
1/2 cup celery root, diced 1/4-inch
2 cups heavy cream
2 teaspoons five-spice powder
1/2 cup shredded gruyere cheese
Salt and black pepper
1 gallon good veal stock
4 sprigs thyme
1 cup red wine
1 cup sliced shallots
2 star anise
2 1/2 pounds veal bones
2 to 3 tablespoons olive oil
2 cups carrots, peeled and sliced
1 1/2 cups onions, roughly chopped
Water

Steps:

  • In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
  • Five Spice Root Vegetable Gratin: In a hot medium skillet, saute the fennel, onion and garlic until slightly translucent. Add the parsnip, sweet potato and celery root and sweat for about 4 minutes. Add the heavy cream and five-spice powder and simmer for about 10 minutes, until the vegetables are al dente. Season with salt and pepper. Portion the vegetable mix into 4 (4-ounce) oven-proof ramekins, and cover with the shredded cheese. Bake in a 350 degree oven for 10 minutes, or until the tops are brown and bubbly.
  • For the Star Anise Demi-Glace: In a medium stockpot, saute the shallots until well caramelized and deglaze with the red wine. Reduce the wine by 3/4, add the stock, thyme and star anise. Bring to a gentle simmer, and continue simmering for approximately 2 hours, until the stock is reduced by about 90 percent. Season with salt and pepper and strain.
  • For the Veal Stock: Put veal bones in a roasting pan and roast in a preheated 400 degree oven until brown. Add vegetables and oil and roast further until the vegetables are brown.
  • Transfer the contents of the pan into a large saucepan. Add 1 1/2 cups of water to the pan and reduce the liquid until almost evaporated. Repeat this process again.
  • Add 5 pints of water bring to a boil. Skim the top of any scum that rises. Leave to simmer, very gently, for 6 hours (adding more water if necessary).
  • Skim off the fat and strain the stock through a fine sieve or cheesecloth.
  • Plating: Cut each rack into double chops and arrange 3 double chops per plate around the gratin on each plate. Sauce with the demi-glace and serve garnished with chives.
  • Wine Suggestion: Honig, Cabernet Sauvignon, Napa Valley, 1997

LAMB DEMI GLACE



LAMB DEMI GLACE image

Categories     Sauce

Yield various various

Number Of Ingredients 11

3 tablespoons vegetable oil
3 1/2 pounds meaty bones (such as shank knuckle bones or neck bones)
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk with leaves, chopped
12 cups cold water, divided
2 teaspoons tomato paste
3 fresh parsley sprigs
2 fresh thyme sprigs
1/4 teaspoon black peppercorns
2 cups dry red wine

Steps:

  • As usual

HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE RECIPE - (4/5)



Herb Encrusted Rack of Lamb with Port Demi-Glace Recipe - (4/5) image

Provided by jacksrecipes

Number Of Ingredients 9

2 (8 bone) lamb racks from McKinnon's Super Butcher Shop
1 tablespoon olive oil
2 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh thyme
1/4 cup chopped fresh oregano
Salt and pepper
Potatoes, recipe follows
Port Wine Demi-Glace, recipe follows

Steps:

  • Directions Preheat the oven to 450 degrees F. Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare. Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace. Potatoes: 4 potatoes, peeled, 1 bulb garlic, roasted, Salt and pepper Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper. Port Wine Demi-Glace: 1 cup port wine, 2 cups Victoria's veal stock (available @ McKinnon's), Salt and pepper In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.

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